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Quick dough pies in a frying pan with mushrooms and chicken

Quick-Dough Hand Pies with Mushrooms and Chicken

Unusual, but really interesting and easy-to-make hand pies! I stumbled on this recipe online and fell for it right away... An unusual but super-quick pie dough, a fun way of shaping them, and a really tasty filling — all of it simply won me over, so I gave them a try! The results blew away my expectations: fresh out of the pan they're slightly crisp, and after they sit a while they turn soft and stay that way for several days!

nasstin

Recipe author

Quick dough pies in a frying pan with mushrooms and chicken

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Composition / ingredients

Servings:

Flour

Butter (or margarine)

120

Milk

Ground chicken (or other ground meat)

500

Porcini mushrooms (or any other mushrooms)

300

Onion

150

Vegetable oil

Vegetable oil (a little more or less depending on the pan)

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 9 g

Fats 34 % 15 g

Carbohydrates 45 % 20 g

247 kcal

GI: 10 / 0 / 90

Cooking method

Cooking time: 50 min

Step 1:

Here are all the ingredients you'll need.
Step 2:

The dough comes together in minutes: melt the butter, add the milk, and gradually work in the flour. I didn't add salt to the dough — I liked it that way (since the filling is savory), but you can add 1/2 teaspoon of salt if you like.
Step 3:

Knead the dough, first with a spoon and then by hand. It comes together very easily. Then put it in a bag and refrigerate while you make the filling.
Step 4:

For the filling, finely chop the onion.
Step 5:

Sauté it in a preheated skillet...
Step 6:

...until golden.
Step 7:

Then add the ground meat (I'm using chicken, but any kind works) and stir, breaking up the clumps, frying for 3–5 minutes.
Step 8:

Season with salt.
Step 9:

And pepper.
Step 10:

Add the mushrooms (I'm using wild porcini, but any kind — button mushrooms, oyster mushrooms — will be delicious).
Step 11:

Stir.
Step 12:

Cover and cook another 5–7 minutes, then set the filling aside to cool. You can make the filling ahead of time — that way the pies come together even faster.
Step 13:

Take the dough out of the fridge and cut it into 3–4 pieces.
Step 14:

Pinch off a plum-sized piece from any of them.
Step 15:

Roll it out thin (no need to flour the surface — thanks to the butter in the dough, it won't stick to the counter).
Step 16:

Add a little filling.
Step 17:

Fold the dough in half and crimp the edges like a small turnover.
Step 18:

This amount of ingredients makes 35–40 pies.
Step 19:

Fry the pies in a preheated skillet with some vegetable oil. Again, thanks to the butter in the dough, they soak up less oil while frying.
Step 20:

Flip them and finish frying on the other side.
Step 21:

Enjoy!